Persimmon Bread Is a Generous Gift

Last weekend, I had an abundance of persimmons and decided I would make something for a friend who helped me organize an event. Luckily, I came across an enticing recipe for dessert bread made with persimmons, brandy, walnuts, and dates.

Because the recipe yields a huge batch, I altered it to make some muffins as well. The simple modification was as easy as pouring batter into muffin tins and baking for a shorter period of time. In one hour, I had muffins for the next week's breakfast, as well as a nutty dessert for my friend. To see how I did it all,

Directions

Preheat oven to 350° F.

Mix the dry ingredients together in a large bowl.

Slowly add in melted butter, eggs, Cognac, and persimmon puree, and stir until combined. Add in walnuts and dates.

Butter and flour four bread molds, fill them about three-quarters full, and bake for about one hour. Cool the loaves in the molds and turn out on a rack. Alternately, fill a muffin tin until three-quarters full and bake 20 to 25 minutes.

my lil sister introduced me to persimmons last year by making a bundt cake. she sprinkled powdered sugar on top and yum :) eating it by itself is not bad, but pair it with a good cheese, like a cheddar and it's pretty good too.

i've never thought about using persimmons in bread or muffins before. i might have to think about this one - i'm not sure if i remember what the flavor there is - so this could be a welcome re-introduction.